There are loads of squash and pumpkins in the shops right now, so here are my pumpkin soup tips.
For cooking, don’t buy the pumpkins meant for carving. The ones with greenish skin are really tasty.
Pumpkin is a delicate vegetable and about 80% water. Peel it, cut it into small chunks and roast it in the oven. That gives a better flavour and evaporates some of the excess water.
Here’s another major tip: put the peel, the hairy bits and the seeds in a big saucepan, add your stock and cook it gently for about half an hour. Run it through a sieve, and that’s what you add to your soup. It gives it an extra pumpkin kick.